But because kids really get a kick out of crackers (and because, let’s face it…sometimes you just need a little crackers and cheese with your soup!), I have tried what seems like 100 different cracker recipes since having kids. Most of the ones you find in the store are just plain not ingredient lists I want my kids ingesting regularly. And the ones that do have decent ingredients cost more than I would like to spend.
Best part?! These will take you less than 10 minutes to get onto the baking sheet and just over 10 minutes in the oven – they really are simple and quick!
Homemade Crackers :: Gluten Free with Grain Free Option
Homemade crackers don't have to take all day.
Ingredients
- ½ cup coconut flour
- ½ cup white rice flour if you are grain free swap this for almond flour
- 6 TB avocado oil I get mine at Costcol. Or you could use melted butter or coconut oil
- 1 tsp honey
- 1 tsp sea salt
- ½ - ¾ cup water
- Sea salt to sprinkle the top of the crackers
Instructions
- Everything into a medium mixing bowl and combine. I start out with a spatula and finish it off with my hands – you want to press it into a ball of dough. The dough should not be too wet, but you also don’t want it crumbling everywhere. I usually use the entire ¾ cup water, but with the dry air here that may be different depending where you live.
- Put the ball of dough on a piece of Silpat or parchment paper and press it down into a disk that you can roll. Put a piece of parchment paper over the top of the dough and roll the dough out – the thinner you make it, the crisper the crackers will be. I do leave mine a little bit thicker right now since I have a younger one chewing them – they turn out a little bit softer the thicker you make them.
- Use a butter knife to square off your crackers in the shape you want, and then sprinkle the top with sea salt.
- Bake at 400 degrees for 12 -13 minutes. Check them around the 10 minute mark in case our ovens run different. Let them cool about 15 minutes before handling.
Tried this recipe?Let us know how it was!
My kids will love these. I will be trying them soon! 🙂
Yum! What a great snack!
Definitely trying these
I need to make these for my GF daughter! Beautiful as always.
I love your recipe. Looks perfect and so yummy!!
These sound delicious + so easy to make. Thanks for sharing this awesome recipe with us.
Yeah, coconut flour can be suuuuch a pain to work with, cool to see a recipe that puts their *ahem* unique characteristics to good use.
These look wonderful. Thank you!
Any suggestions for what to use if I’m grain-free and also nut-free? Needing an AIP-friendly substitute! 🙂
this sounds so delish!..can i use agave or another sweetner instead of honey? or any other vegan options?
Hi Anke! I don’t recommend agave as it is not a great sweet alternative. It actually spikes blood sugar higher than regular sugar and is quite processed. I can give you a link on that if you are interested in more info! Can you do maple syrup? Or even just regular organic pure cane sugar or sucanat will work – there isn’t very much in there anyway 🙂
Hi Renee,
Can you please share the reason why you are feeding your children gluten-free diet?
Thanks
Hi Swarna 🙂 I have thyroid issues and gluten is just not a good idea for dealing with that – so it’s just not in the house because it is easier than baking everything separately for everyone. I do think that the wheat products on most store shelves today is not great for our guts and digestion as it is not a traditional hybrid that our ancestors would have been used to digesting. Einkorn wheat and other tranditional ancient hybrids are fine and that is what I would use if we used wheat in our house. I hope that helps 🙂
Hi Renee,
Thank you so much for sharing this information.
Any suggestions for a nut flour substitution?
Hi Ann! I have not tried a nut flour with these – I’m sorry!
Hi Renee,
Tried your recipe today. Had to add loads of flour because even with 1/2 cup of water it turned into a batter. After adding some tapioca flour and almond flour they turned out absolutely yummy! I ended up using 2 cups of different flours in total.
Weird huh!?
Hi Annalies! I’m so glad you kept trying! That is definitely different! I would imagine that certain brands of flours might have a different consistancy? I am really not sure! I’m glad you figured out a way to make them work out for you! I haven’t made this particular cracker in a while because we mostly make the plantain crackers now – I’ll have to go back and give it a shot myself!
I am in the middle of trying it too, and though I used almond meal instead of flour, it’s definitely more like a soup than a dough. I’ll try tapioca and some more almond and report back.
Well in the midst of typing my previous comment, all the liquid absorbed so I went with it. (I’m new to GF flour options). They taste really good, but are incredibly crumbly. I am going to need to do some major troubleshooting, but I do want to try it again. So to summarize, if you use almond meal instead of almond flour, and only 1/2 c flour (humid climate), and roll it really thin, and have no idea what you’re doing, try again. 😛 😀
I love this blog so much! Off to buy some rice flour this afternoon. I have been dying to find an easy cracker recipe (I love them more than the kids!).
Enjoy them Sarah!